Vegan Tarte Tatin (gluten free)
FrenchDessertsvideogluten freefruityspecial occasion
Nika’s PickTOFU+
Recipe by Nikoleta · @surovadcerka
Tarte tatin is an upside-down caramel apple tart, and the gluten-free version has one problem to solve: without gluten the pastry has nothing holding it together. Psyllium husk whisked with water into a thick gel does that job. If you're making it with ordinary wheat flour instead, halve both the psyllium and the water — the gluten is already doing half the work.
The apples cook down in butter, sugar and vanilla until they're soft enough to be described, fairly, as pudding-like. That takes time and it can't be rushed on higher heat without the caramel turning.
Total time is close to five hours, most of it unattended chilling and cooking. Eight servings, no gluten, no dairy, and it comes out of the tin hot.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
pastry
- 200 g gluten-free flour (Schär Mehl Farine) or all-purpose wheat flour
- 70 g powdered sugar
- 1 pinch salt
- 1 pinch ground vanilla or lemon zest (optional)
- 100 g plant-based butter
- 5 g psyllium husk powder
- 60 g water
filling
- 1 kg apples (Golden Delicious, Granny Smith, Janagold)
- 150 g sugar
- 75 g plant-based butter
- 1 vanilla pod
- 1 pinch salt
How to make it
Nutrition
420Calories
1 gProtein
65 gCarbs
18 gFat
4 gFiber
per serving
